In fact, the quantity of liberated acylated anthocyanins increased with the duration of sonication time, and, although there are no significant differences between the three times assayed, differences were significant when compared with the concentration measured in the control solution, the concentration of acylated anthocyanins showed an increasing trend with sonication time.
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The Application of Ultrasound and Enzymes Could Be Promising Tools for Recovering Polyphenols during the Aging on Lees Process in Red Winemaking.
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